I love a good burger! Juicy, flavourful, free of gluten and dairy - sign me up!! I make these burgers for my family ALL THE TIME! You can use any ground lamb, chicken or grass-fed beef. My favourite meat to use is definitely ground lamb. Either way, the fresh mint in these burgers is memorable and flavourful!
Yes, these burgers are THAT good. Juicy, flavourful and packed with good ingredients!
The most important factor in making a good burger is great ingredients. I always buy either grass-fed when it comes to beef, or organic when it comes to chicken or lamb - although organic lamb is hard to come by. I shop locally and buy most of our animal foods from The Healthy Butcher or The Sweet Potato or my local farmers market.
Most burgers have bread crumbs for added texture and as a filler. Instead, I always add either ground flax or almond flour. I used almond flour in this recipe which makes these burgers, gluten-free and paleo.
Now let’s talk toppings! I love dijon, sauerkraut ( make your own, it's so easy!), sliced tomato, pickles - so much yumminess. No matter what toppings you add, you can’t go wrong because these burgers are incredibly delicious and good for you too.
- Kid-friendly
- Paleo and keto-friendly
- Gluten-free and dairy-free
- Easy to whip up!
What to enjoy them with? I made a crunchy cabbage slaw and corn on the cob but this Creamy Potato Salad would be a perfect side.
Back to this burger, here's my recipe!
Mains & Sides
Easy Homemade Burgers
Print
Burger
- 0.5kg or approx. 1lb ground lamb, chicken or grass-fed beef
- 1 small onion, finely chopped
- 2 tbsp olive oil or coconut oil
- 1 egg
- 1/2 cup almond flour
- 1/4 cup fresh mint, chopped
- 1 tsp garlic powder
- Pinch sea salt and black pepper
Toppings
- Dijon mustard
- Sliced pickles
- Sliced tomato
- Sauerkraut
- Kale or romaine lettuce
Instructions
- In a large pan, heat oil to medium and saute onions until translucent and soft. If you want to caramelize them, saute longer until they start to brown and caramelize. Set aside and let cool slightly before adding to meat.
- In a large mixing bowl, add ground meat. Next add egg, almond flour, mint, garlic powder, onions, sea salt and black pepper.
- Combine ingredients fully. It's easiest to do this with your hands. Form into 5 or 6 burgers.
- Heat grill to medium-high. Cook fully till well done or to your liking, but chicken must be cooked until there is no more pink meat.
- Now it's time to dress up your burgers! I've included my fave toppings including dijon, pickes, tomato, sauerkraut and lettuce. Enjoy!
Notes
Makes 5-6 large burgers. My fave burger buns are Unbun or Silver Hills Bakery Buns.
If you stumbled here because you love a good burger but you're vegetarian or vegan, here are some options:
The great thing about this burger recipe is you can use it as your base and add any ingredients your heart desires! Don't like mint? Use basil or rosemary. Want these burgers nut-free? Use ground flaxseeds instead.
Enjoy!
Joy xo
Sounds delicious. What’s in your crunchy cabbage slaw? Do you have a recipe?
ReplyDo you have the Joyous Cookbook by chance? It's very similar to the salad on page 103 with the addition of the purple cabbage. There's this slaw too: https://www.joyoushealth.com/406-recipe-purple-cabbage-carrot-slaw-with-avocado-lime-dressing but a different dressing. I just did olive oil + acv or lemon juice. Enjoy!
What can I use instead of almond flour?
ReplyYou could use ground flax, brown rice flour, spelt flour if you can eat gluten. Hope that helps!
Hi Joy! Is it possible to prepare the burgers, put them in a fridge but grill them the next day? Thank you very much!
ReplyYes 100%! Let me know how they turn out. Enjoy!
Hi there! What are you using for the bun? Thank you!
ReplyI believe these were the Inewa brand which is stone milled kamut flour. I also love Silver Hills for sprouted buns and Unbun is great for GF bun.